Recent content by Marathon06

Unfortunately, it didn't work. The aprocot c infected the beer and I had to dump it. Fortunately, I only experimented with 2 gallons instead of 5.

Thanks. I made sure there was no sulfur dioxide. I'm giving it a try.

anyone ever use organic Turkish apricots in secondary? If so, how did the beer turn out? I'm thinking of trying it but not the entire batch, just 1-2 gallons and also wondering how much I should put in. Any help would be appreciated!!!

To make a long story short, I brewed a pumpkin ale this weekend and ended mashing for about 2 hours. Is that going to somehow harm the beer?

I called the distributer and asked. They said it was heat pasteurized.

It's ok but not great. I'm giving it more time, at least two more months. The carbonation level is very low. I guess I can't complain, I feel I messed around with it so much by using two types of yeast and opening the lid...perhaps I introduced oxygen. Drinkable, but not great.

Do spices in beer get stronger or weaker or stay the same over time? I made a Belgian Wit and there is a bit too much coriander for my taste. Will the taste mellow out over time or will the spice flavor amplify over time? If the spice flavor gets stronger I'll chill the beer now.

Sorry for the cryptic posts...typing on the phone sucks.

That is exactly what I was trying to do, keep it at the low range or below the low range bit 64 seemed too low. I was o.ly going to bump up the temp a couple degrees to 66-68 but totally spaced and forgot to turn the heat off.

I have a thermometer strip in the bucket so the 72 degrees is the temp of the beer.

I began day 6 of fermentation today. Brewing a pale ale using WL Burton Ale Yeast. Optimum fermentation temp is 68-73 degrees. Pitched at 70ish and the temp stayed around 71-72 for the first 24 hours then dropped to 66-68 where it has been for the last four days. This morning it was around...

Great, because I already used a bucket!!!

I saw some threads in the beginner brew section that said you have to use glass carboy for cider and you shouldn't use a bucket, but no one said why. Is this true, and if so why?

I just got a kegerator and am wondering how long I need to wait and condition the beer before tapping a keg. Do I need to wait several weeks after fermentation is complete to allow for conditioning or can I keg and tap immediately after I reach a stable FG?

Yes, that is how I did it with the cider but the package was unopened when I added to the cider. Thanks for your thoughts. I won't sweat it.